Here we are at the end of summer. Just as predicted, your local farms and home garden are overflowing with zucchini. What will you do with it all? Fear not, this is a stunning recipe for a light transitional pasta that will definitely make good use of the abundance of yellow and green summer squash available at your local farmer’s market now.
Camille Styles whipped up the light and tasty recipe that requires little preparation and cooks quickly. It’s one of those great dishes to cook after a long day or to pack for lunch and take to work with you the next day. It just happens to be eye catching too.
Here is the recipe for Fettuccine and Zucchini Ribbons.